Panfried Tofu with Asian Caramel Sauce

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This vibrant vegan dish elevates simple ingredients into a sophisticated meal. Pan-fried tofu with Asian caramel sauce combines the crunch of golden, crisped tofu with a rich, glossy glaze infused with aromatic ginger, garlic, and tangy rice vinegar. The contrast between the sweet, savoury sauce and the fresh burst of mint and basil creates a restaurant-quality flavour profile that is surprisingly easy to achieve in your own kitchen.

Ideal for a midweek dinner or a weekend treat, this recipe serves as a satisfying plant-based main. The addition of homemade crispy shallots provides a professional finish and an extra layer of texture. Serve it alongside fluffy jasmine rice and steamed baby bok choy for a balanced, nourishing meal that highlights the best of contemporary vegan cooking.

Ingredients for Panfried Tofu with Asian Caramel Sauce

1 (400g) block extra-firm tofu, rinsed
230g shallots (4 to 5 large)
240ml vegetable oil
80ml sugar
שן שום אחת, קצוצה דק
1/2 tablespoons finely chopped peeled fresh ginger
45 מ"ל רוטב סויה
45ml rice vinegar (not seasoned)
325ml plus 2 tablespoons water
2 tablespoons cornflour
1/3 cup loosely packed fresh basil leaves
1/3 cup loosely packed fresh mint leaves
cooked jasmine rice
steamed baby bok choy (optional)
lime wedges

How to make Panfried Tofu with Asian Caramel Sauce

Halve tofu crosswise, then cut lengthwise into fourths to form 8 slices. Put tofu slices between several layers of paper towels to drain, replacing towels as needed, until ready to use.

Finely chop enough shallots to measure 60g and reserve. Cut remaining shallots crosswise into 1/8-inch-thick slices and separate into rings. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry sliced shallots in 2 batches, stirring occasionally, until golden brown, 1 1/2 to 3 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer shallots as fried with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon oil from skillet and reserve skillet.

Cook sugar in a dry 1- to 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it melts around edges and begins to turn golden, then continue to cook, stirring, until all of sugar is melted and turns a golden caramel.

Add reserved chopped shallots (use caution; caramel will bubble up and steam vigorously) and cook, stirring, until shallots shrink and are very fragrant, about 45 seconds. Add garlic and ginger and cook, stirring, 30 seconds. Stir in soy sauce, vinegar, and 325ml water and simmer, stirring, until any hardened caramel is dissolved, about 1 minute.

Stir together cornflour and remaining 2 tablespoons water until smooth, then stir into sauce and simmer, stirring occasionally, 2 minutes. Remove from heat and keep warm, covered.

Heat oil remaining in skillet over high heat until hot but not smoking. Meanwhile, blot any excess moisture remaining on tofu with paper towels, then add to hot oil in skillet in 1 layer. Fry tofu, turning over once, until golden and crisp, 7 to 10 minutes total. Transfer to clean paper towels to drain briefly.

Reheat sauce, then serve tofu topped with sauce, basil, mint, and fried shallots.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.